Abstract The standardisation of raw milk cheeses without losing their typicality is an ambitious goal. In the present study, the performance of two Lactococcus lactis autochthonous starter cultures (AS1 and AS2) was evaluated for the production of Valle d'Aosta (VdA, Italy) Fromadzo PDO, in terms of competition and persistence capacity (by rep-PCR strain characterisation), influence on indigenous microbial population (by metataxonomic approach) and volatilome development (by GC-MS and sensory analysis). The best performance was shown by AS2 starter mixture, which was able to colonise Fromadzo cheeses at the expense of indigenous lactic microbiota, and reached mean frequency values of 87% and 70% in 30 day-ripened products from valley floor and alpine pasture milk, respectively. Moreover, both kinds of cheeses, obtained using AS2, achieved the best scores in terms of aroma and taste, the pasture cheese also achieving the best score for texture.

中文翻译：

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乳酸乳球菌作为发酵剂对意大利生乳奶酪微生物群和代谢组的影响

摘要 在不失去其典型性的情况下对原料乳奶酪进行标准化是一个雄心勃勃的目标。在本研究中，评估了两种乳酸乳球菌本地发酵剂培养物（AS1 和 AS2）在生产 Valle d'Aosta（VdA，意大利）Fromadzo PDO 的竞争和持久能力（通过 rep-PCR 菌株）的性能表征）、对本地微生物种群的影响（通过元分类学方法）和挥发物发育（通过 GC-MS 和感官分析）。AS2 发酵剂混合物表现出最佳性能，它能够以牺牲本地乳酸菌群为代价定植 Fromadzo 奶酪，并且在来自谷底和高山牧场牛奶的 30 天成熟产品中达到了 87% 和 70% 的平均频率值，分别。此外，使用 AS2 获得的两种奶酪，